Here are some recipes to really make you feel good. With Côté Table, Menu de fin d’Hiver, we savour our time. Winter dishes still, because the thermometer is low and the days have hardly lengthened. The desire to warm up with hearty recipes is therefore indisputable.

Let’s start with my Carrot Egg Cocotte. This dish is a classic of Bistro Cuisine, such as Spinach salad with Chicken Liver. As I am often inspired by regional Cuisine, I do not hesitate to offer you today this Osso Buco Alsatian Way. Some ingredients naturally match their flavours and textures. Finally, here is one of my favorite desserts, My Creme Caramel. This cream is rich and golden, unctuous to perfection but still refreshing and ideally flavoured to close a meal.

Côté Table, Saint Valentin brings you today to the sweet thing. But I also want to give you here a nice option for an easy but festive Dinner !

Now, If you make one Cake this month… Make the Flourless Chocolate Layer Cake with Walnuts. This beauty, from the light, velvety base to the creamy but also crunchy topping, is a treat. With its light and airy whipping cream, it will make a great ending to a Valentine’s Day dinner.

Now let’s have a glance at the rest of the menu. To start, a heart shaped dish filled with Carrots with Lime. Then this subtle but hearty Dish called Hake Brandade with Parsleyuses only natural ingredients. It is the ideal antidote to a dreary February day !

All these recipes are pure pleasure because healthy and easy to make for a winter that we want cozy !

But February is also Candlemas. This beautiful feast that primarily delights children, but is far from being shunned by adults… It is therefore an opportunity for all gourmets to enjoy crêpes. Here is the original French Crepe Dough recipe, delicious and easy to make.